It's shirataki with tofu added. I find the taste (which is pretty much non-existent) is the same as regular shirataki, the difference is the texture. It seems way less rubbery.

I've never found cooking time to make any difference - they're already cooked, and I've even eaten them after only being rinsed and made into 'pasta' salad. For heated pasta dishes, I just heat them in a sauce pan with a bit of oil to prevent sticking; to let the excess water evaporate. That's after rinsing the heck out of them in a sieve to get rid of the weird fishy smell.

My favorite way to "cancel out" the rubberiness of the noodles is to simply cut them up much smaller. I wish my store had the konjac "rice" or some other kind of small noodle, but I can only get the fettuccine and spaghetti.